When you get to the weekend, vegan pancakes are always a great idea. Make them better by making them green.
These vegan matcha pancakes will kick-start your day! The green matcha gives the morning disc of love a nice earthy green and a little caffeine jolt.
A Japanese ex-pat friend of mine claimed he could not find matcha powder in the US that was palatable. So when I was last in Japan, he tasked me with the mission to find some good matcha to bring back. Well, that is like asking me to find some good ramen in Japan. It was everywhere and I could only discern which was best from the labels, which I couldn’t read. There is ceremony quality, which is amazing and pricey. After that, there is classic grade, then café grade, and finally kitchen grade. Taking advantage of my dessert food guide in Asakusa, she helped me find some at the classic grade that was soooo good and didn’t cost the bank. I honestly have yet to find something as good in the US and now I get my friend’s pain (and kinda hate him for making me a matcha snob). Matcha is not cheap either so cooking with the kitchen a.k.a. culinary grade is recommended. You can use this organic matcha green tea powder for lattes too.
Here is my super simple recipe:
PREP: 10 minutes
Cooking TIME: 5 or so minutes for each side
YIELD: 3-6 pancakes. Can be easily doubled.
1 Cup of all-purpose flour, with some set aside just in case
1 teaspoon of baking powder
1 teaspoon of baking soda
2 teaspoons of matcha powder
pinch of sea salt or kosher salt
2 tablespoons of maple syrup or a tablespoon of sugar
1 cup of soy “buttermilk”, which is a near cup of soymilk with a tablespoon of lemon juice added.
1 tablespoon of canola oil plus more for cooking.
1 teaspoon of vanilla extract
- With a cooking sheet inside, pre-heat oven to 250°.
- Mix all of the dry ingredients (flour, baking powder, baking soda, matcha powder, and sea salt) in a medium mixing bowl. If using sugar instead of maple syrup, this is the time to add it.
- In a small mixing bowl, mix the wet ingredients (“buttermilk”, maple syrup, canola oil, vanilla extract).
- Make a crater in the middle of the dry and pour in the wet to mix. Using a wooden spoon, or any big spoon, gently stir the ingredients together until the dry is all mixed in. No need to mix until completely smooth as you may overwork the batter. If you find the batter is too thin, mix in more flour a tablespoon at a time. If it is too thick, add water until you have the right thickness.
- Place your non-stick or iron skillet on the stove eye and turn the heat to just above medium. Pour a tad of oil in the pan and let it heat up. If you have a non-stick pan, see the note.*
- Pour 1/4 of batter into the pan for smaller pancakes, 1/2 for larger. Obviously, you can make more than one matcha pancake in the pan if it is big enough.
- Let the pancakes cook until the surface begins to bubble and the edges begin to look dry. I like to take a look at the bottom to make sure that the color is right, then I flip. After about 2 minutes, check the underside of the pancake to see if it is a nice golden brown.
- Once the pancake is nice and cooked, place it into the oven and repeat from step 6.
That’s it! And now your weekend is off to a better start than it would be without vegan matcha pancakes. Keep this, love this, cherish this and make it for everyone you meet at the bar and take home (if you’re hungover, you should try this instead.) Maybe I need to write the vegan’s guide to anal sex? Wasn’t that what made Teen Vogue relevant?
*If you have a non-stick pan, then you know how to use a non-stick pan. Right? You know to make sure that the pan is fully heated before adding a tablespoon of oil to the pan. And you know to let the oil heat up for 5-10 seconds before adding the batter. Right?